Homemade Cones for Ice Cream and Double cookie dough Ice Cream

This is a combination of a really healthy homemade un-processed food item and a really indulgent, sinful homemade un-processed food item. I figure they equal each other out. Why don't we start with the super healthy one, and then get on to the good stuff.

I'm guessing my son learned about ice cream cones from TV. One day he came up to me with the bulb syringe he got from the hospital when his little sister was born and was licking the bulb part saying "Ice cream, Mama, ice cream!". Thank goodness it wasn't the one I actually used on his sisters nose. So I thought maybe the time had come to let him have an ice cream cone and spill it all over himself. Then of course I figured it would be a good project for making un-processed. It was kind of hard to find a good recipe - it doesn't seem like something a lot of people pursue to do. I ended up using this recipe from A Groovy Mom. However, I had this coconut sugar that I have been dying to try, and this seemed like as good a time as any. I wanted something kind of healthy for my toddler. So I used it and whole wheat flour. I tried frying them like crepes at first in a pan, and that was kind of a bust. Then I baked them - which was easier, but had its challenges.

You have to form the cone immediately after the flats of batter get out of the oven. They start to harden fast. Well, that makes for some really, really hot fingers. I'm sure they have tools for these things, but I'm not getting that serious about it here. I also found that if I baked them longer they got crispier like a real ice cream cone. If you under bake them they come out kind of floppy.

So in the end, I did get some ice cream cones, but I am not sure they were worth the effort. It is much easier to make a popsicle, or just eat ice cream out of a bowl.

This is the sugar I tried using. They may have turned out better had I used regular sugar, but this stuff seems healthier and tastes great!

It has a dark color to it

The batter is thin like crepe batter

Tying to fry it in some coconut oil - it didn't spread well

So, I did this on a silpat

This is the one I fried made into the cone shape. Not bad - but not really crispy

They cool fast - so you have to form them fast!

Some of my finished cones. 

It is best to use them fresh. It is also a good idea to bake them again like this for 10 minutes or so so they get a little crunchier

If you want these to be more authentic, use white flour and white sugar.

Ice Cream Cones

3 eggs
1 cup sugar (I used coconut sugar)
1 tsp baking powder
2 Tbsp cold water
1 cup flour

Whisk eggs and sugar, and then add the rest of the ingredients. Spread spoonfuls of batter on a silpat or greased baking sheet and bake at 375 degrees for about 8-10 minutes or until turning brown around the edges. Take out and form into cones while still hot. If you can do this without burning your fingers, more power to you. Let set and if desired, bake again for 5 minutes or so to get them to crisp up a bit.

Ok, now on to the good part. Or the bad part. Whichever you chose to decide. The double chocolate chip cookie dough ice cream. You know it is going to be good when it starts with melting butter and brown sugar together, and then adding a bunch of heavy cream.

Then you temper in egg yolks - so you slowly add in the cream mixture to the beaten eggs so as not to curdle the eggs, and then add it all back into the pot to thicken a bit. Then it gets put in the fridge to cool completely.

Meanwhile, I made the cookie dough part. Melted butter, brown sugar, vanilla, flour, and chocolate chips. The batter was a little warm from the melted butter when I added the chocolate chips, so they melted a little bit. Mmmm chocolate cookie dough. I wrapped it up and refrigerated it.

Here is the cream mixture in the ice cream maker. I know you don't need a picture of this really. Isn't is just a sexy sight though?

My Big helper loves watching the ice cream maker. It is better than TV. 

 After the ice cream is churned, I stirred in a bunch of chocolate chips. The mini kind.

Sigh...then I got my cookie dough out of the fridge and chopped it up - and put in in the freezer to harden a bit while the ice cream churned. In my hot kitchen, the ice cream melts fast, so I wanted everything to be cold. 

Stirring it up...

And in goes in those luscious cookie dough bits...

And there you have it. So much goodness in a little container.

After being in the fridge for a while, I scooped it into the cones and gave one to my silly husband. He was pretty excited about the flavor - and the cones were pretty good as well! My son will get one tonight because yesterday when we had these he had already had his ice cream allowance at Prairie Fruits Farm. He wasn't too sad - the chocolate goat milk gelato he had was a real treat!

 Butter, sugar, cream, cookies, chocolate....I'm sorry. And you're welcome.

Double Chocolate Chip Cookie Dough Ice Cream

Recipe found at Pink Parsley

For the cookie dough:

• 5 Tbs salted butter, melted (or unsalted butter + 1/4 tsp salt)
• 1/3 cup packed brown sugar
• 1/4 cup flour
• 1/2 tsp vanilla extract
• 3/4 cup chocolate chips (recommended:  mini chips)

For the ice cream:

• 3 Tbs unsalted butter
• 2 cups heavy cream
• 2/3 cup packed brown sugar
• 4 large egg yolks
• pinch of kosher salt
• 2 tsp vanilla extract
• 1 1/2 cups whole milk
• 1 cup chocolate chips

To make the cookie dough, stir together the butter and sugar until smooth.  Mix in the flour and vanilla, then fold in the chocolate chips.  Wrap the mixture in plastic wrap, form into a disk, and refrigerate until firm.

To make the ice cream, melt the butter and sugar in a medium saucepan over medium-high heat.  Cook, stirring often, until the butter is a deep golden-brown color, being careful not to burn it.  Whisk in the heavy cream and heat until simmering.

Meanwhile, whisk egg yolks until light and fluffy in a medium bowl.  Add a small amount of the cream mixture to the eggs, whisking constantly.  Whisk in the rest of the cream slowly.  Return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and reads 170-175 degrees on an instant-read thermometer.

Remove from heat and pour through a fine-mesh sieve into a medium bowl.  Mix in the vanilla, salt, and whole milk.  Cover with plastic wrap and chill until very cold.

Churn ice cream according to manufacturer's instructions.  As it churns, remove the cookie dough from the refrigerator and cut into small pieces.  Pour the ice cream into an airtight container and mix in the chocolate chips and the cookie dough.  Freeze until firm.